Forty varieties of dim sum at Chuai Heng
A Chinese New Year menu made for the family.
CHUAI HENG RESTAURANT
231 Jalan Bukit Bintang
Tel: 03-2141 5666
Business hours: Mon-Sat, 11.30am-4.30pm, 6.30pm-10.30pm; Sun & public holidays, 10am-4.30pm, 6pm-10.30pm
THIS Chinese New Year, Chuai Heng Restaurant in Jalan Bukit Bintang has promised to leave a lasting impression on your taste buds with its signature dishes.
For starters, there are more than 40 kinds of dim sum, available from 10am to 4.30pm, from Feb 1 until Feb 6.
Some of these bite-sized morsels are specially created for the festive season. The Deep-fried Shrimp Cake with Mint Sauce, for instance, has a refreshing taste derived from peppermint leaves.
Another dish is the Steamed Jade Roll with Dried Oyster and Fatt Choi (black moss), which in Cantonese sounds similar to “strike it rich”.
For the a la carte items, do not miss out on the Roasted Baby Duck Drumstick.
Barbecue chef Danny Lee said the duck meat is marinated in herbs for one-and-a-half hours before it is air-dried and roasted slowly over a charcoal fire.
“We use small ducks weighing less than 500g,” he said.
The meat is tender and packed with juices while the skin is crispy with just the right amount of fat underneath.
To give it a lovely golden brown colour and extra crispness, the duck is basted in maltose before roasting.
Lee said it was best to order the dish one day in advance as it required time to prepare.
Another signature dish is the Famous Chef Fried Big Head River King Prawn (Sang Har) with Onion, cooked Cantonese style in a dark sauce and loaded with onions.
The huge prawn is filled with generous roe and springy meat, while the sauce is sweet and savoury without being overpowering.
The Hotpot Rice with Chinese waxed meat is a popular item during Chinese New Year.
The large claypot is for up to six persons and includes rice and four kinds of waxed meat – pork belly, Chinese sausage, pork liver and duck.
For those who want to have their reunion in the comfort of their home, the Braised Superior Mixed Dried Seafood (poon choi) is available for takeaway at RM388++.
Layered with 15 ingredients such as sliced abalone, sea cucumber, fish maw, chicken, shrimp, pork belly, dry scallop and more, it is cooked in a house specialty sauce or wong mun (golden braised) sauce.
It is made by simmering chicken, bacon, pork and other ingredients into a thick broth.
End the meal on a sweet note with Chinese New Year cake or nian gao. Unlike other versions, this is baked instead of deep fried or steamed.
The result is less oily dessert which brings out the sweetness of the cake sprinkled with shredded coconut.
Banquet-style Chinese New Year sets are also available, starting from RM788++ to RM2,688++ per table of 10 persons, inclusive of one free bottle of red wine.
AMBank or MBF Cards credit card holders will also enjoy one free Peking Duck with a minimum spending of RM88 in a single receipt, while those who spend RM268 and above will be entitled to a free lobster salad.
There is also an ongoing Peking Duck promotion at RM43.80++ per whole duck.
The restaurant will be open for reunion dinner (Jan 30) and is closed on the first day of Chinese New Year.
Business will resume on Feb 1.
The newly opened banquet hall at No 20, Jalan Kumuning off Jalan Imbi, Kuala Lumpur is available for booking, with a seating capacity of 80 tables.
This is the writer’s personal observation and not an endorsement by StarMetro.